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Wednesday, February 23, 2011

We have a winner!

Using the Random.Org number generator I selected comment #4, Lisa! She is the winner of "The Cleaner Plate Club" by Beth Bader and THAT'S NOT ALL, Ms. Bader herself stopped by the blog a few days ago to offer the winner a book herself! How incredibly kind!

I am so excited and I can't wait to get my own copy, which of course I intended to do this month before being derailed by various illnesses (mine and others) and being a generally flighty flibbertigibbet.

Here is a recipe that would be PERFECT for Meatless Mondays from Beth's blog Expatriate's Kitchen

No-Meat Loaf
2/3 cup brown rice
1-1/3 cups vegetable stock
8 oz. "beef" style tofu (tube)
1 tbs. olive oil
5 oz. spinach
6 oz. mushrooms, cleaned and chopped
1 onion, chopped
2 cloves garlic, chopped fine
2 oz. sundried tomatoes packed in oil
1 cup whole wheat bread crumbs
1/4 cup chopped parsley
2 tbs. chopped basil
1/2 cup grated parmesan
salt and pepper to taste

1 28 oz can of roasted tomatoes (I use Muir Glen)
1 small shallot, diced
1 tbs. olive oil
2 tsp. brown sugar
1/4 tsp. red chili flakes
salt and pepper to taste

Cook the rice in the vegetable stock. Cool rice to room temperature.

Preheat oven to 350 degrees.

Heat the olive oil in a skillet. Saute the onion for a few minutes until just turning golden. Add the mushrooms and cook until mushrooms are soft. Add the garlic and saute for another minute. Add the spinach leaves, turning down the heat. Fold in the spinach, just until it wilts a bit. Remove from heat and place in bowl.

Add the "beef" soy, rice, bread crumbs, herbs, cheese, sundried tomatoes and salt and pepper. Mix with hands (hey, it's not raw beef). Press into a loaf pan. Bake for 1 hour and 10 minutes.

Heat oil for topping in sauce pan. Add shallot and saute for about three minutes. Add the tomatoes with juice and brown sugar. Bring to a boil and reduce to a simmer for 30 minutes. Adjust with salt and pepper to taste. Stir in the fresh basil just before serving.

Serve each slice of no-meat loaf topped with chunky tomato topping.

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